Layout del blog
BAKED PUMPKIN AND RICOTTA MEDALLIONS
Insalute • 10 August 2020
Pumpkin is one of the most consumed vegetables in autumn, as well as one of the symbols of the season. Light and versatile, it can be cooked in a thousand ways: steamed, grilled, as a condiment for pasta or risotto, as a filling for ravioli and sweet or savory pies, but it can also be the basis for a tasty main course, such as medallions of pumpkin and ricotta to be cooked in the oven and flavored with various combinations of spices and aromatic herbs.
The most common variety of squash is the common, round and orange squash, but there are many other types of squash, which vary in shape and size. Pumpkin contains a large amount of water (over 90%), along with many vitamins (A, C, group B, K) and mineral salts such as potassium, phosphorus, selenium, zinc, but also calcium, sodium and iron. The beta-carotene contained in this vegetable is an effective antioxidant, but the pumpkin also has excellent anti-inflammatory and protective properties for the circulatory system. It has an excellent satiating power and is indicated in low-calorie diets; it can also be consumed by diabetics, due to its reduced sugar content. Finally, its caloric intake is very low, with less than 20 kcal per 100 grams of fresh food.
BAKED PUMPKIN AND RICOTTA MEDALLIONS
Ingredients: 2 tabs Pumpkin Pesto Fresco SIPO
200 g Ricotta
q.s. grated nutmeg
salt
Extra virgin olive oil
Bread crumbs
fresh sage
Direction:
Put the SIPO Fresh Pumpkin Pesto in a bowl. Chop the sage very finely and add it together with the nutmeg and a pinch of salt, then add the ricotta and mix well, to obtain a homogeneous consistency.
Add some breadcrumbs and knead again: for the quantity, adjust according to your preferences, if you want softer medallions you will use less, to make them more compact you will need more.
With the help of a pasta bowl, form medallions and place them on a baking sheet covered with baking paper. Pour a drizzle of olive oil over all the medallions and bake at 180 ° C for 15/20 minutes, turning them with the help of a spatula.
TROFIE CON PESTO FRESCO AL CAVOLO NERO SIPO
National Carrot Cake Day- 3 February 2021
THERE ARE MUSHROOMS...AND MUSHROOMS
Pappardelle al ragù di funghi •Pappardelle with Wild Mushrooms•
I funghi sono verdure? Incredibile, ecco la verità!
La Natura dal Campo alla Tavola:
STORIA DELLE ECCELLENZE ITALIANE.
CI SONO FUNGHI...E FUNGHI!
Venerdì 22 Gennaio 2021 ore 15.30 Diretta TV7
Why we should replace the standard sweets with the healthy ones?
Mozzarella di Bufala with Anchovy and Celery-Herb Salad
GUSTO MARKETPLACE 2021